Zaiqa

Wishing everyone a very happy and blessed Ramadan’09 ~ Ramadan Mubarak!

Moments before Iftaar time at ‘MASJID-AL-NABWI~The Mosque of PROPHET MOHAMMED (صَلَّى اللَّهُ عَلَيْهِ وَسَلَّمَ) in Madinah Al-Monawwarah, KSA~The place in the entire world that is very dear to me only next to Makkah.Source

May our prayers be answered, our fast accepted and our homes blessed with Allah’s (سبحانه وتعالى) mercy inshallah, Ameen.

“Call on Me; I will answer your Prayer (Quran – 40:60)

Ramadan (Sawm) is the ninth month of the Islamic Calender, a solemn time of prayers and reflection, when the holy book of Al-Quran was revealed to the Prophet Mohammad (ﷺ). Month long fasting, one of the five pillars of Islam, is observed from sunrise till sunset, on every day of Ramadan. The meaning of Sawm is ‘to abstain’. Abstinence from bad behavior and bad language, sensual pleasures, hunger and thirst is a requirement of a proper fast. Ramadan teaches us moderation and spiritual discipline. Paying Zakat, or alms, to the needy or poor, is another of the five pillars of Islam, is essential during Ramadan.

During Ramadan, we basically have two meals, the Iftaar and Suhoor. Iftaar is after the sunset, when we break our fast eating a few dates, fruits or light Iftaar snacks, a drink or water, and then offer our evening prayers and have a bountiful dinner later. Suhoor, usually lighter than Iftaar, is had before the daybreak. Al-Quran is read with much regard and special lengthy prayers in the night called Taraweeh are observed. The du’as of a person who is fasting is never refused.

Life during Ramadan is slightly harder for us all Muslims living in non-Muslim countries I believe. In most Islamic countries, the whole daily routines of the general population changes to accommodate the observance of fast. Offices and work places open late and close earlier. Nevertheless, the Islamic spirit during Ramadan is the same throughout the world. Everyone shares Iftaar, either by sending what they have prepared to the local mosques, or sending a share to the fellow neighbors.

Ramadan is the best time to be in Hyderabad. The city seems to be abounding with food and people buying food from street vendors and road side food stalls from later afternoon to late in the night or until early mornings.Some typical Hyderabadi foods and dishes associated with Ramadan are: Haleem, Dahi wade, Fruit salads, Khatti Chane ki dal, Samosa, Cholay, etc.

I thank all the participants~bloggers as well as non-bloggers, for taking time out to participate and share their yummy Ramadan entries with us all.
Here’s presenting you all, the roundup of ‘The Hyderabadi Ramadan Food Festival ‘09‘. Hope you all enjoy the delicious recipes sent by my friends and beloved readers. May god bless you all!

1. Rizruby, one of the readers of my blog has shared with us all some of the delicious Ramadan dishes that she prepares for her family. These include~Haleem, Chicken 65 with gravy, and Cherry IceCream cake. Lets go through her recipes in her words:

2. Jyothi, a Hyderabadi food blogger has shared with us all the following Ramadan delicacies:

• Bagara Baigan /Stuffed brinjal
• Dahi wada
• Simple Fruit Salad

3. Humaira, an another Hyderabadi food blogger has sent:

• Chole Bhature
• Pav Bhaji
• Dahiwade

4. Yasmeen, the Hyderabadi healthnut has contributed:

• Lamb Shorba
• Lentils and Broken wheat Soup
• Falooda
• Almond Stuffed dates
• Harees
• Haleem
• Dahi Vade\Bade
• Okra Fritters(Bhindi Pakoda)

5. Varunavi, fellow Hyderabadi food blogger sends her Shikampuri Kabab.

6. Muneeba also sends her delectable Zucchini Pakoras or Pancake.

7. Not to forget, the following the my entries for the event:

• Blueberry Lassi~Smoothie
• Palak ki Pakodi along with Til ki Chutney
• Marag – Rich and Aromatic Chicken soup
• Mirch Bhajiye – Stuffed deep fried Green chillies
• Wada – Spicy Indian Donuts
• Aloo Bonda – Potato Croquettes
• Spicy Black Chickpeas – Chatpate Kale Chane
• Qimah Bhare Aloo Cutlets – Potato Cutlets/Cakes stuffed with Minced meat
• Shakkarpaare – Sweet Bites
• Spring Rolls
• Baingan Bhajiya – Eggplant Fritters
• Dahi-Wade – Lentil balls in Yoghurt relish
• Spicy Groundmeat/Kheema Samosas
• Potato Cutlets/Tikki/Cakes
• Cholay
• Chanay ki Dal – Boiled Lemony Bengal Gram
• Daliya Soup – Broken Wheat and Lentils Soup
• Haleem – Slow Cooked Lentils, Wheat and Meat/Vegetables Porridge
  Colourful Pasta
• Minty Strawberry Banana Lassi~Smoothie
• Qimah ke Luqmi – Minced meat parcels
• Ande ke bhajiye – Egg Fritters

For more choices, refer to the Recipe Index on my blog.

All those who were unable to send me their entries this year, feel free to send me your Hyderabadi Ramadan delicacies for the coming Ramadan 2010 inshallah.

Here are some amazing pictures of Ramadan 2009 from all around the world.

Cheers!

Enjoy,
Mona

Inshallah Ramadan 2009 is not very far from now. It is only a matter of around 50 days from today, that the barakat ka maheena~Ramadhan will inshallah commence.

Food is an important part of Ramadan. The daytime in Ramadan is spent fasting, and after dawn, the fast is broken and traditional treats and memorable feasts are cooked up and served.

I announce the event ‘The Hyderabadi Ramadan Food Festival’ and invite all Hyderabadis from all around the world to join and participate in the celebrations of Ramadan, by preparing and sending me as many traditional family Hyderabadi Ramadan delicacies that you prepare in Ramadan for your family.

Above is the logo that I have created for the event. Hyderabadi bloggers who are participating can use the logo.

Each year I plan to host this event on my blog two months before Ramadan commences so that people can try and prepare the dishes in Ramadan, that you all have sent me for the event when I publish the grand Roundup of all the entries in the first week of Ramadan. (Update: This has changed. I am no longer hosting this event two months before Ramadan. From Season II onwards, I will inshallah announce this event each year just before Ramadan commences and post the round up after Eid-ul-Fitr, so that you can all send me your recipes throughout Ramadan as and when you are preparing them)

The rules of the event are as follows:

1. Both bloggers as well as non-bloggers can send me Hyderabadi special recipes of the food with pictures that you prepare in Ramadan for your family, for both Iftaar and Suhur (snacks, curries, etc).
2. There is no limit to the number of entries per person. Bloggers should link their post to this announcement page. Mail me the entries to zaiqa.mona@gmail.com by 20th August ’09 with following details :

• Your Name and blog/website title (if you have one)
• Recipe link (non-bloggers include the complete recipe)
• A Picture of the food (300 pixels width)

I will not accept entries once Ramadan starts. Inshallah I will post the round-up of all the recipes I have received in the first week of Ramadan 2009.

Update: The grand round-up of all the entries has been published here. Enjoy the delicacies!

Luv,
Mona

The combination of Soya nuggets and Spinach is very healthy with added nutrition from Soya proteins. Soya is an excellent source of protein including all amino acids, being the only vegetable whose protein is complete. It is also a good source of calcium, vitamins, omega-3-fatty acids and dietary fiber. Benefits of Soya include promoting heart health with LDL cholesterol (Bad Cholesterol); preventing Cancer and alleviating menopausal symptoms.

Dried Soya Nuggets available in the market  ~  Soaked Soya Nuggets

Soak Soya nuggets in surplus fresh cool water for 1-2 hours. Later, squeeze them, drain the water and put the squeezed nuggets in a dry bowl. Add fresh cool water to it and again squeeze them, drain the water and put them in a bowl. Repeat this about 8 times, until there is no lather in the water when you squeeze them while washing them up. This is important, otherwise the lather in soya will cause severe flatulence. So, be careful there.

Likewise, Spinach or Palak, the most common green leafy vegetable is rich in iron, hence valuable for the treatment of anemia. It is also full of various antioxidants and vitamin A,B and C, folate, potassium and ample dietary fiber. Including Spinach regularly in your diet also improves eye health and fights against cancer.

Soya palak along with Rice and Lemon Dal ~ My Lunch plate

Wash the leaves thoroughly and pat them dry before you chop them to ensure that there are no pesticides.

I prepare this curry quite often in my house as a replacement for Palak Gosht. The Soya nuggets that I have used here taste yummy paired with spinach. They are available at various food stores very commonly.

Soya Palak – Spinach with Soya Nuggets

Ingredients:

Spinach/Palak – 300 gms, chopped (Fresh or frozen)
Canola oil – 1 tbsp
Yellow onion – 1, large, finely sliced
Dried Soya nuggets/Soya Vadi – 3/4 cup
Red chilli powder – 2 tsp
Salt – 1 1/2 tsp
Roasted cumin seed powder – 1 tsp
Roasted coriander seed powder – 1 tsp
Tomato – 1, large, finely chopped

Method:

-In a pan, add the sliced onion and stir fry it for a few seconds. Add the soya nuggets and fry them along stirring frequently for 5 minutes.
-Add spinach and the remaining ingredients. Pour in half cup water and mix well. Cover the lid and let it cook until the spinach is tender. Serve warm.

Go Unplugged: Earth hour, a worldwide voluntary movement initiated by WWF in the year 2007, to raise global awareness against climate change, is 1 day, 5 hours and 18 minutes from now, depending on where in the world you live. Be sure to participate by turning off all non-essential lights and electrical appliances for an hour on March 28, 8:30 pm to 9:30 pm, that is tomorrow ~ www.earthhour.org

Remember it is not only at the Earth Hour to do our part to save the earth, we have to be conscious all the time and practice ways to save our earth for a healthier, safe and cleaner place to live. Teach your kids to always shut down lights when not in use. It is one thing my parents have always taught me. Contributes a lot in conserving energy.

Also, head over here to watch the very pleasant Hyderabadi culinary celebrity – ‘Kunwar Rani Kulsum Begum’, the niece of Salar Jung III, dishing out a wonderful TAMATAI MURGH. Enjoy the video!

Luv,
Mona

Chuqandar, in Urdu, also called as Beetroot in English are one of my favorite veggies. This nitrate rich, gorgeous root vegetable is best eaten as a salad, roasted, boiled or steamed and then seasoned lightly for added flavor. They are high in fibre, calcium, potassium, folate, antioxidants, vitamin A and C, minerals and other micro nutrients and quite low in calories. They are also used to treat hypertension and hence maintain a healthy cardio vascular system.

Beetroot – Chuqandar

Be careful when you are working with these ground vegetables, as its juices tend to stain whatever comes in contact, like your hands, chopping board etc.

Beetroots are also commonly referred to as Sweet Beets, as they are very sweet in taste. They have a unique earthy sweetness in them, and are hence perfect for halwa or a dessert to serve on special occasions.

Serves – 2 to 4

Chuqandar ka Halwa – Beetroot Dessert

Ingredients:

Beetroot – 1, medium sized, washed, peeled and coarsely grated
Fat free Half and Half cream – 1 cup
Sugar – 4 to 5 tbsp or according to taste (the amount of sugar depends on the size and sweetness of the beets)
Ghee – 1 tsp
Finely slivered blanched almonds+pistachios – 1 tsp
Raisins + chopped walnuts – 1 tsp

Beetroot Dessert -Chuqandar Halwa

Method:

-Heat a thick bottomed non-stick saucepan at medium heat and add the grated beetroot.
-Pour in the cream and let simmer uncovered on low until most of the cream has been absorbed by the beetroot. Keep stirring it occasionally.
-During the mean time, heat ghee in a pan at medium heat and throw in the prepared dry fruits and nuts. Roast them until they turn golden brown. Reemove from heat and keep aside.
-Add sugar to the cooking beetroot and let cook for a furthur 5 minutes or until the halwa is thickened.
-Serve warm or cold garnished with the roasted dry fruits and nuts in ghee.

I am sending this royal halwa over to RCI-Lucknow cuisine.  

For some more ideas on how to use beets, head over to the healthnut blog.

Luv,
Mona

Warm and sustaining dishes that comfort the soul are dear to everyone living in nippy cold weather conditions who is literally sick and tired of bearing the cold winds and seeing the huge piles of snow as white sheets everywhere covered on the vast ground, and waiting eagery to see sun and some color around.

I usually turn to cooking homely and comforting dishes quite often during this season of the year. Qimah bhari mirch is one such dish and I had prepared it with a day old left over Masaaledaar Pudine Wala Qimah as the stuffing for some sweet long peppers which we enjoyed along with some warm store brought Afghani bread.

Qimah Bhari Mirch – Peppers stuffed with Spicy Minced meat

Qimah is so versatile. I usually prepare a good amount of Qimah, and use it in sandwiches, to prepare spring rolls, haleem, as a filling for samosas or aloo cutlets and even as a stuffing in various vegetables, etc. Peppers stuffed with spicy minced meat is a sure sight at most of the party/dawat menus. My Ammi prepares the best of its kind. The peppers are filled with Qimah and slow cooked on dum until they are soft and served warm.

You can even use Saada Qimah or whatever dry Qimah you have leftover as the filling for the peppers here.

Halved and cleaned long sweet red peppers (Red Shepherd Peppers) ready to be stuffed with Qimah

During my recent visit to the grocery mart, I happened to spot a few very fresh looking long sweet red peppers which I brought home. These peppers were really sweet in taste. You can use any kind and color of peppers that you like as long as they are thick enough, boat or bell shaped to hold the stuffing inside.

Qimah Bhari Mirch – Peppers stuffed with Spicy Minced meat

Ingredients:

Masaaledaar Pudine Wala Kheema – 1 Recipe
Bell Peppers (or) Long sweet peppers(Red Shepherd Peppers) – 5

Tomato ketchup – 4 tbsp

Method:

-Wash the peppers and pat them dry with paper towels.
-If you have long bell peppers, cut them horizontally (and keep the other halves aside), so that they form into boat shaped containers in which the Qimah can be stuffed. Or else, if you have bell-shaped peppers, remove the tops, 1 inch from the stem end, and keep the tops aside. Remove the seeds and membranes carefully and discard. Dice the tops of the peppers into tiny pieces, discard the stem, and keep the chopped pepper tops in a bowl.

-Stuff the Masaaledaar Pudine Wala Kheema into the peppers and arrange them on a tray.
-In a bowl add tomato ketchup, and the finely diced pepper tops into the remaining Qimah and mix well. Keep aside.
-With the rack in the middle position, preheat oven to 450°F.
-Spread the qimah mixed with ketchup evenly in a baking dish. Carefully arrange the stuffed peppers on the qimah, so that they do not touch each other and cover the dish with aluminium foil. Keep the dish in the oven and let cook for 30 minutes or until the peppers are soft and well cooked. Serve warm.

Suggested Accompaniments: Pulao/ Baghara Chawal or Roti of your choice.

Luv,
Mona